July 26, 2011

FOR IMMEDIATE RELEASE

For more information contact:

Carrie Gilliam, public relations and communications intern, at 816-383-5100 or printern@angus.org.

 

ATTN MEDIA: NJAS photos are available at 816-383-5155 or prphotos@angus.org.

ONLINE COVERAGE: Visit www.angus.org for complete online coverage, including show results, photos and videos.

To view a video of the Black Kettle Award-winning entry from Louisiana, click here:

 

Cook-Off Contest Goes Beyond the Kitchen

NJAS participants learn to educate consumers about beef through Cook-Off.

 

From Pepsi® served over beef, to cocoa powder-crusted strip steaks, the 28th annual All-American Certified Angus Beef® (CAB) Cook-Off had something for everyone. The American Angus Auxiliary-sponsored event took place July 12 during the 2011 National Junior Angus Show (NJAS) in Harrisburg, Pa.

            Twenty-five teams from 15 states used unique recipes and educational skits to compete in the Cook-Off while promoting the CAB brand. Cook-Off co-chair Anne Patton Schubert, Taylorsville, Ky., says the competition gives youth confidence to promote the CAB product.

            The Cook-Off allows youth to build leadership and teamwork skills in a fun, entertaining environment, Schubert says. It also helps prepare youth to answer basic questions consumers may have about beef and the CAB brand.

 “Consumers want to know where their food comes from, and the Cook-Off gives beef a very personal feeling,” Schubert says. “With this day and age of fast-food and quick products, people do not understand basic knowledge juniors know just by growing up around Angus cattle.”

            CAB Chef Michael Ollier says the Cook-Off competition serves an important role in a society interested in where their food comes from.

 “America needs to get back to the dinner table and what better way than to teach youth the skills to cook and promote healthy eating,” Ollier says 

Contestants competed in one of three categories: roast, steak or other beef items. The categories were also broken into age divisions – junior, ages 9-13; intermediate, ages 14-17; and senior, ages 18-21.

Within each category and age division, winners were selected in showmanship and recipe. Showmanship criteria are based on presentation, costumes and skit creativity. The recipe is evaluated on taste and ease of preparation.

An overall winner, including all age divisions, is selected in each category. The highest honor, the Black Kettle Award, is presented to the highest scoring team among all meat and age divisions. The award was established in memory of Paul St. Blanc, a supporter and long-time friend of the Cook-Off.

 

Black Kettle Award

            The senior team from Louisiana earned the Black Kettle Award by stunning the Cook-Off judges with original lyrics to complement a patriotic-themed musical.

The musical was based on a sailor returning from war and talking about his CAB knowledge. The team claimed first place in the showmanship and recipe categories, and was the overall steak division winner.

Team members included: Taylor Arnoville, Bordelonville, La.; Daniel McFarland, Keithville, La.; Jarred Yantis, Bunkie, La.; and Samantha Yantis, Bunkie, La.

Participating in the Cook-Off taught McFarland general facts about CAB products and also spurred him to look at expected progeny differences (EPDs) and pedigrees to improve meat quality in his family’s herd.

“Knowledge can make a huge impact on the success of a herd,” McFarland says.

 

Chef’s Challenge

National Junior Angus Association (NJAA) member, Katy Satree, Montague, Texas, wanted to concentrate more on the process of cooking; therefore, Satree entered the Chef’s Challenge.

The Chef’s Challenge is hosted in conjunction with the Cook-Off, and modeled after Food Network’s cooking competition “Iron Chef.” It features two age divisions: adults 21 and older; and NJAA members, ages 18 to 21.

The contestants had 90 minutes to prepare and serve an original recipe using a specific CAB meat cut — skirt steak — and secret ingredients announced the day prior to competition. Adult division secret ingredients were blackberries and corn meal. Junior division ingredients included leeks and eggs.

Satree, the junior division winner, said she enjoyed the challenge because it allowed her to explore her creative side. 

“Cooking is my favorite thing to do, and I never know when inspiration is going to hit,” Satree says. “The Chef’s Challenge was a way for me to promote the CAB product with a hands-on project.”

Satree prepared for the competition by cooking each type of meat cut and having general recipe ideas. Satree won honors with her original recipe, “Fiesta Fajita Salad.”

Following Satree in the Chef’s Challenge junior division was second-place team, Jessica Clarke, Rocky Ridge, Md., and Ethan Whiteside, Queenstown, Md.

Winners in the adult division were: Lorelei Irons, Laytonsville, Md., first place; Rachel and Gretchen Frost, Tallula, Ill., second place; and Morgan Smith, Douglas, Ga. and Tammy Williams, Milan, Ga., third place.

Visit www.angus.org for more information, including videos, show results and photos. Coverage is also available on the National Junior Angus Association Facebook fan page. Backdrop and candid photos are available for purchase at www.angus.digitaleventsonline.com.

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A list of award-winning recipe follows:

Black Kettle Award Winner & Overall Steak Division Recipe: Louisiana Senior Team

Team members include: Taylor Arnoville, Bordelonville, La., Daniel McFarland, Keithville, La., Jarred Yantis, Bunkie, La., and Samantha Yantis, Bunkie, La.

 

Cheesy Balsamic Steaks

 

4, 5-6 ounce CAB® ribeye steaks, each

   about 1 inch thick

1 ½ cups balsamic vinegar

3 tablespoons sugar

2 tablespoons butter

Salt and freshly ground black pepper

2 ounce soft fresh goat cheese

           

Boil the balsamic vinegar and sugar in a small, heavy saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

            Meanwhile, preheat the broiler. Melt the butter in a large, heavy skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

            Transfer steaks to plate. Drizzle the balsamic sauce around the steak and serve.

 

Overall Roast Division Recipe: North Carolina Intermediate Team

Team members include: Brooke, Catherine, LeAnn, Marcie and Mattie Harward, Richfield, N.C.

 

All-American Roast

 

3-4 pound CAB® roast (London Broil)

1 envelope onion soup mix

2 tablespoons light brown sugar

1 tablespoon lemon zest

1 teaspoon ground cinnamon

1 teaspoon pepper

¾ teaspoon ground ginger

 1 ½ cups applesauce

¼ cup honey

2 tablespoons orange marmalade

1 teaspoon Worcestershire sauce

3 cups Pepsi®

 

            Sprinkle and cover roast with onion soup mix. Pour Pepsi® into Crockpot® and place roast in liquid. Cook on low for 5-6 hours.

            Combine other ingredients in bowl and pour over meat after 5-6 hours. Continue cooking until meat is tender, 1-2 more hours.

 

 

Overall Other Beef Division Recipe: Michigan Senior Team

Team members include: DeeAnne Merriman, Lowell, Mich.; Rachael Reid, Eaton Rapids, Mich.; Chelsea Ruggles and Justin Ruggles, Kingston, Mich.

 

Bully-Free Beef Sandwiches

 

¼ cup nonfat Greek-style yogurt or 1/3 cup

   regular, plain nonfat yogurt

2 tablespoons mayonnaise

¼ cup prepared white horseradish, squeezed

   of excess juice (about 3 tablespoons)

¼ teaspoon salt

⅛ teaspoon pepper

1 bunch watercress, thick stems removed

8 slices whole-grain pumpernickel bread

12 ounce CAB® deli pastrami, thinly sliced

2 medium tomatoes, sliced

½ small red onion, thinly sliced

 

            If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

            Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate.

            Place ¼ cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish/mayonnaise mixture. Layer with 3 ounces pastrami per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then in aluminum foil.

            Pack with chips and fresh fruit for family lunches.

            Can be made with deli roast beef.

 

Chef’s Challenge Junior Champion: Katy Satree, Montague, Texas

 

Fiesta Fajita Salad

 

Salad

1 bag mixed greens salad

1CAB® skirt steak

¼ onion

2 leeks

 

Dressing

½ cup balsamic vinaigrette

¼ cup medium salsa

2 tablespoon lemon juice

2 tablespoon chopped fresh cilantro

1 avocado (pitted and chopped)

2 small red/yellow/orange sweet peppers

1 green bell pepper

1 container sour cream

 

Bread

1 package sweet honey corn bread mix

2 sweet red peppers

Milk

Eggs

 

Prepare dressing by mixing salsa, cilantro, lemon juice and balsamic vinaigrette in bowl and chill. Mix corn bread as directed. Pit and chop red peppers and mix into cornmeal. Bake as directed in baking dish and watch so they do not burn.

           Wash salad and put in fridge. Heat skillet and place ¼ onion, 2 chopped leeks and 1 tablespoon of butter in skillet. Sautee 5-10 minutes at medium-to-low heat. Slice and season meat to desired taste. Place meat in skillet and let cook until done at medium-high to medium heat. When done turn skillet to warm and cover. Chop a small bit of onion and set aside. Pit and chop a ½ green pepper and all sweet peppers. Take salad out of fridge and split into three bowls.  Turn skillet off. Place 2 tablespoons of sour cream on each salad. Place desired amount of peppers and onion, and top with sour cream. Drizzle dressing mixture over all salads and garnish with avocado and corn bread.

 

Chef’s Challenge Adult Champion: Lorelei Irons, Laytonsville, Md.    

 

Sassy Skirt Steak, with Blackberry Corncakes and Vidalia Onion Jam

 

Caramelized Vidalia Onion Jam (Makes 2 cups)

 (Make jam and rub ahead of time.)

3 large Vidalia onions, quartered and sliced

¼ cup brown sugar

¼ cup honey

4 tablespoons red wine vinegar

1 tablespoon butter

1 tablespoon olive oil

½ teaspoon salt

1 teaspoon freshly ground pepper

 

Combine all ingredients in saucepan, cover and cook over medium heat until it boils and onions become tender, approximately 20 minutes. Uncover and bring to medium-high heat boil until it starts to brown, but still some liquid. Cool and place in jar. Store in refrigerator.

 

Lorelei’s Favorite Spice Rub

(This makes a large quantity and is great on all meats.)

½ cup brown sugar

1 tablespoon ground coffee

1 tablespoon cocoa powder

1 cup Italian seasoning

½ cup garlic powder

1 cup paprika

¼ cup fresh ground pepper

½ cup onion powder

½ cup chili powder

1 cup season salt

 

 

Blackberry Corncakes

1 ⅓ cups buttermilk, or 1 ⅓ cup milk with 1 tablespoon vinegar

1 teaspoon baking soda

1 egg

1 tablespoon oil

1 cup cornmeal

¼ cup flour

 ¼ cup for blackberries

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

1 cup chopped blackberries, coated with ¼ cup flour

½ teaspoon fresh lemon or regular thyme

 

Combine liquid ingredients, then whisk in dry; let sit 10 minutes. Heat non-stick skillet over medium-high heat, spray with cooking spray and drop by spoonfuls. Cook like you would a pancake. Keep warm.

 

CAB® Skirt Steak

Trim fat, if any

Spice Rub

Vidalia Onion Jam, mixed with chopped blackberries

 

Coat CAB® Skirt Steak generously with spice rub and let rest at room temperature for 20 to 30 minutes then grill over high heat, until medium-rare. Let rest 5 minutes then slice very thin against the grain. Top 3 pancakes with the steak, then top with the Vidalia onion jam mixture.

 

 

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